This would make the perfect dessert for any occasion, but personally I like to enjoy this as a wonderful pick-me-up with my afternoon coffee.

Pair this with some fresh berries or perhaps a scoop of your favorite ice cream, and you’ll know what it’s like in heaven! No fancy ingredients, just some everyday things you will probably find in your kitchen any day of the week. But that’s how the best, old-fashioned recipes always are, right?

Ingredients

Cake:

3 1/2 cups Gold Medal all-purpose unbleached flour

1 1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks or 1/2 pound) Land O’ Lakes unsalted butter

1/2 cup vegetable shortening

3 cups superfine sugar (also known as baker’s or caster sugar)

6 large Eggland’s eggs

zest from 2 lemons

fruit sections from 2 small lemons and enough juice to make 1 tablespoon

1 cup whole buttermilk

Glaze:

6 tablespoons Land O’ Lakes unsalted butter, melted

juice of 1 small lemon (about 2 tablespoons)

1/8 teaspoon salt

2 cups or more superfine sugar

Instructions:

Make sure everything is at room temperature! Butter is ready when a butter knife passes through effortless by just resting the blade’s edge on top. Eggs can be submerged in warm tap-water for about 15 minutes to help warm them up. Lemons and shortening need to be left out of the refrigerator at least 6 hours, buttermilk at least an hour.

Preheat oven to 300 degrees F. Grease and flour the inside of a tube pan (9 1/2 or 10 inches wide). It is best to line the bottom with wax or parchment paper to prevent overcooking.

Sift together the dry ingredients in a medium bowl for the cake. Add the eggs to a medium bowl and stir together to mix.

In a mixing bowl, combine the butter and shortening beating with an electric mixer on medium-high speed about 15 seconds until smooth. Slowly add the sugar while motor is still running taking about 30 seconds to do so. Beat until light and fluffy, about 4 minutes until almost white. Scarpe down the sides once or twice.

Add the eggs very slowly in a steady stream beating at medium-high speed taking about 4 minutes total time. Add the lemon zest and sections with juice and decrease speed to low. Alternate adding the flour mixture with the buttermilk stirring on low speed until the batter is smooth yet just mixed together. Remove beaters and use a rubber spatula to scrape down the sides and fold the batter from the bottom upwards to incorporate all together.

Scrape the batter into the prepared tube pan and smooth out the surface. Place in the center of the oven and bake for 1 hour and 30 minutes. Test with a toothpick by inserting it into the center of the cake and is free of moist batter. A crumb is okay. Cake should not take longer than 1 hour 50 minutes. Look for the top to be golden brown and firm when pressed with finger.

Remove from oven. Let rest for 5 minutes. Run a knife around the sides and center of the pan to loosen and invert onto a wire rack or serving plate. Remove the paper. Let rest another 5 minutes while making glaze.

Make the glaze by combining all ingredients in a medium bowl. Drizzle about half of the glaze over the top of the warm cake and use a cake spatula to even the glaze. Spread the glaze around the sides and in the center hole too. Keep adding the glaze all over the cake until all is used. Let cake cool completely and glaze harden before cutting.

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Quick tip: Store at room temperature for a couple of days, or refrigerate for up to 5 days.